Harissa Feta Fried Eggs (LC)
Ingredients
- ½ tsp olive oil
- 2 eggs
- Salt and black pepper to taste
- 1-2 tsp harissa paste
- 30g feta cheese, crumbled
For the salad:
- Handful of mixed leaves
- 1 tomato, diced
- 1-2 cooked beetroot, sliced
- 1 tbsp balsamic vinegar (optional)
- ½ small or ¼ large avocado, sliced
Instructions
Heat the olive oil in a non-stick frying pan over a medium-low heat.
Crack the eggs into the pan and cook to your preference.
Season with salt and black pepper. Dot or drizzle the harissa paste over the eggs, then sprinkle with the crumbled feta.
Cover the pan with a lid for 30–60 seconds until the feta has softened and the eggs are cooked to your liking.
Meanwhile, combine the salad ingredients in a bowl. Drizzle with balsamic vinegar, if using.
Carefully transfer the harissa eggs to a plate and serve alongside the salad and avocado.
Note: This recipe is flexible. Feel free to swap the mixed leaves, tomato, or beetroot for any salad ingredients you prefer.